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Crayfish Tartlets (tartelettes d'écrevisses)

Crayfish tartlets from Erken 1914: crayfish tails are steeped in oil, butter, onion, white wine, fish stock, tomato purée and parsley for 20 minutes in the oven, filled into tartlets and topped with a Parmesan soufflé of flour, milk, cheese, eggs and butter that is browned a few minutes in a hot oven.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 19 (falt i det fri)

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About the dish

An elegant hot small dish in which freshwater crayfish - an autumn delicacy in Norway - are steeped in oil, white wine and tomato and filled into tartlet shells, topped with a Parmesan soufflé that is quickly browned. The recipe shows how strongly French cuisine shaped Erken's party food.

How to make it

  1. 1

    Steep the crayfish tails

    Let the crayfish tails steep slowly in the oil. Add the butter, onion, white wine, fish stock, tomato purée and parsley, and let everything steep covered in the oven for 20 minutes.

  2. 2

    Fill the tartlets

    Divide the crayfish mixture among the ready-baked tartlet shells.

  3. 3

    Make the soufflé

    Stir the flour smooth with the milk in a pot, add salt, pepper and nutmeg and stir constantly until the mixture comes to a boil and thickens.

  4. 4

    Finish the soufflé

    Take the pot off the heat and stir in the grated Parmesan, butter and egg yolks. Finally fold in the stiffly beaten egg whites.

  5. 5

    Brown

    Cover the tartlets with the soufflé and place them in a hot oven for a few minutes (about 3), until the soufflé has risen and taken on color. Serve immediately.

Changes from the original

The amount of oil has been reconstructed to ¼ dl where the OCR was missing the number; the amount of crayfish is not given in the original and has been estimated. The soufflé ingredients, which in the OCR stood in a separate column, have been gathered under the filling. Units have been modernized (dl, g, tbsp).

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 19) → 1949 (korrekturlest, s. 28)~58% av teksten endretfjernetlagt til
(Tartelettes d'écrevisses.) Tarteletter krebs ¼ kreps y 2 del. olje 30 gr. smør 1 løk 1 I del. hvit vin 1 del. fiskekraft 2 spiseskeer spiseskjeer tomatpuré 1 spiseske spiseskje finhakket persille. Til souffléen: 125 gr. hvetemel 125 gr. parmesanost 2 egg 3 del. melk salt pepper muskat 25 gr. smør. Krebsehalerne smaatrækker Krepsehalene småtrekker med olje, og smør tilsættes tilsettes det øvrige og trækker trekker under lok lokk i ovnen i 20 10 minutter. Fyldes Fylles i tarteletterne, dækkes tartelettene, dekkes med følgende soufflé: 125 gr. hvetemel 125 gr. skarp ost 2 egg 3 del. melk salt pepper muskat 25 gr. smør. Melet haves has i en gryte og utrøres med melken, tilsættes tilsettes krydderier, røres stadig, til det staar står i koken. Tages Tas av ilden, tilsættes varmen, tilsettes den revne ost, smørret smø­ret og eggeblommerne, tilsidst eggeplommene, tilsist de stivvispede hviter. Sættes Settes i varm ovn i 3 minutter.

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Frequently asked questions

How long should the crayfish steep?
The crayfish tails steep together with oil, butter, onion, white wine, fish stock, tomato purée and parsley, covered, in the oven for 20 minutes.
What does the soufflé on top consist of?
A thick paste of 125 g wheat flour and 3 dl milk with salt, pepper and nutmeg, which is boiled, taken off the heat and mixed with 125 g grated Parmesan, 25 g butter and 2 egg yolks - finally the stiffly beaten egg whites are folded in.
How long are the tartlets with soufflé browned?
Just 3 minutes in a hot oven, so the soufflé rises and takes on color without sinking. Serve immediately.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (1914), page 19, under hot and cold small dishes. It serves 6.

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